Raspberry Buttermilk Slab Pie
Try this Raspberry Buttermilk Slab Pie recipe, or contribute your own.
Try this Raspberry Buttermilk Slab Pie recipe, or contribute your own.
- eggs
- cups all-purpose flour
- teaspoon sea salt
- tablespoons sugar in the rawâ®
- cup cold butter (2 sticks) cut into cubes
- cup ice water
- cup sugar in the rawâ® plus 2 tablespoons divided
- egg white whisked with 2 teaspoons cool water
- cups buttermilk
- cup butter melted
- tablespoon lemon juice
- teaspoons pure vanilla extract
- teaspoons cornstarch
- cups fresh raspberries
- Carbohydrate 234.6476125 g
- Cholesterol 42.8287499999999 mg
- Fat 4.037675 g
- Fiber 8.55950015082955 g
- Protein 32.295875 g
- Saturated Fat 0.795023749999999 g
- Serving Size 1 1 recipe (353g)
- Sodium 3983.23 mg
- Sugar 226.08811234917 g
- Trans Fat 1.16878375 g
- Calories 1128 calories
Step-by-step
- To the bowl of a food processor or a large mixing bowl, add flour, sugar, and salt. Pulse a few times or whisk to combine. Add butter and pulse until dough is crumbly and butter is in pea-sized pieces; or use a pastry blender or two knives to cut butter into the flour. Add half the ice water and pulse or stir to combine. Add the rest of the water a little at a time until the dough just comes together in a shaggy ball. Remove dough to a work surface and knead very lightly just until dough forms a smooth ball. Flatten dough into a rectangle, wrap in plastic wrap, and chill at least 1 hour or overnight.
- Lightly grease a 13 x 9 1/2 x 1 baking sheet or jelly roll pan. Preheat oven to 375°F. Lightly flour work surface and place chilled dough on it. Roll out dough, applying even pressure with a rolling pin, into a rectangle 2 inches larger than the baking sheet on all sides. If dough cracks, let it warm up for a few minutes before continuing. Patch any holes or large cracks with excess dough. Loosely roll dough around rolling pin and transfer to baking sheet. Trim edges of dough to have a 1/2" overhang, and crimp the edges. Poke dough all over with a fork, and chill 30 minutes. Line dough with parchment and fill to the brim with pie weights or dried beans. Blind bake crust until the edges are brown and set, about 20 minutes. Carefully remove pie weights and parchment, brush with egg white, and return to oven 5 minutes more to set bottom of crust.
- In a large mixing bowl, whisk together buttermilk, eggs, butter, lemon juice, and vanilla. In a medium mixing bowl, whisk together sugar, cornstarch, and salt. Whisk sugar mixture into buttermilk mixture to combine. Sprinkle raspberries over pie crust and pour custard over them. Brush crust edges with more egg wash and sprinkle with remaining 2 tablespoons sugar.
- Reduce oven temperature to 350°F and bake 35-40 minutes or until edges are set and the center of the custard jiggles slightly, like gelatin. Remove to a cooling rack and cool completely before cutting. Refrigerate any leftovers.
My Raspberry Buttermilk Slab Pie Adventure
As a busy mom, finding time to bake can feel like a luxury. But sometimes, the simple act of creating something delicious from scratch is exactly the self-care I need. This Raspberry Buttermilk Slab Pie became one of those moments. It's a recipe that sounds fancy, but it's surprisingly approachable, even for a weeknight bake. The beautiful vibrant color of the raspberries, nestled in the creamy custard filling and encased in a perfectly flaky crust, is a reward in itself. The taste? Oh, the taste! Tangy buttermilk, sweet raspberries, and a buttery crust—it's the perfect balance of flavors and textures. And the best part? It's easily adaptable to whatever fruit is in season. Imagine swapping the raspberries for juicy blueberries in the summer or tart cranberries in the fall. The possibilities are endless!
The process itself was surprisingly therapeutic. There's something inherently satisfying about working with dough, watching it transform from a simple mixture of flour and butter into a beautiful, golden-brown crust. I found myself lost in the rhythm of rolling, crimping, and baking, a welcome escape from the daily grind. The aroma that filled my kitchen as the pie baked was intoxicating – a warm, sweet, and slightly tart scent that promised deliciousness. It’s the kind of aroma that gathers the family together, hinting at a special treat that's just about to come out of the oven.
This recipe isn't just a pie; it's a story. It's a story of simple ingredients coming together to create something extraordinary. It’s a story of patience and attention to detail, resulting in a reward far greater than the effort put in. It's a story of family and friends gathered around a table, sharing laughter and conversation over a slice of homemade pie. It’s the kind of memory you want to bake into your family's history. It's a recipe for happiness, one delicious slice at a time. And isn't that what baking is all about?
Beyond the Recipe: This recipe is perfect for potlucks, picnics, or simply enjoying a quiet afternoon at home with a cup of tea or coffee. The slab pie format is convenient for serving, and the individual pieces are easy to grab and go. Don't be afraid to experiment with different fillings or crust variations to make it your own. The beauty of baking is the freedom to create and adapt, to find your own unique expression in every recipe. So go ahead, get baking, and let the magic of the kitchen transform your day, one delicious slice of Raspberry Buttermilk Slab Pie at a time.
Tips for Success: Make sure your butter is ice-cold for the flakiest crust. Don't overwork the dough. Let the pie cool completely before slicing to prevent a runny filling. And most importantly, enjoy the process! Baking should be a joyful experience, a time to connect with your creativity and share your love of food with others.
Serving Suggestions: Serve this pie warm with a scoop of vanilla ice cream or whipped cream for an extra touch of indulgence. You can also dust it with powdered sugar for a beautiful presentation. And remember, leftovers (if there are any!) are even better the next day.
